Braised collard greens — best
Today I tried the recipe for "Braised Winter Greens" in the Jan/Feb 2009 edition of Cook's Illustrated. It promised to be not the soupy "pot likker" mess that has never appealed to me. I started off with 24 oz of collard greens. Once I removed the ribs, we were down to about 14 oz. So here's my calorie count:
| Collard greens 14 oz | 112 |
| Olive oil 2 tbsp | 240 |
| Vegetarian chicken broth powder 1 tsp | 15 |
| Onion 1 medium | 44 |
| Garlic 5 cloves | 20 |
| Total: | 431 |
If I divide that up into four servings, that comes to 108 calories per serving.
I have to say that this is the best recipe for greens I've ever had. The texture was fine. The original recipe called for some red pepper. I actually used tepines, which was wonderful.
2020-03-17: I decided to try some kale tonight using that old recipe.
Ingredients
| Kale, precut in a bag, 16 oz |
| Olive oil 2 tbsp |
| Brocolli stock, 3/4 cup |
| Onion 1 large red, chopped |
| Garlic 5 cloves, minced |
I started off with the onions in olive oil till they softened. Added the garlic till fragrant. Added 1/4 cup of brocolli stock (which I had left over from a previous meal), as much of the kale as the pan could hold and covered it with a lid till it wilted. Mixed it up. Added the rest of the cale, plus red pepper, black pepper and salt. Twice more I added 1/4 cup of brocolli stock when I thought it was getting too dry. Braised with the lid on till it seemed done.
The result? Very tasty.